Hot Pepper Jelly Recipe

Bell peppers: These provide a sweet and mild flavor to balance the heat from the hot peppers.

Hot peppers: These add the spicy kick to the jelly. You can choose your preferred variety based on your heat tolerance.

Sugar: Essential for sweetness and helps in the preservation process.

Apple cider vinegar: Adds acidity which is crucial for the jelly's flavor and preservation.

Liquid pectin: This is a gelling agent that helps the jelly set properly.

When chopping the bell peppers and hot peppers, make sure to wear gloves to avoid any irritation from the capsaicin in the hot peppers. Use a sharp knife to ensure clean cuts and maintain the integrity of the peppers. For a smoother jelly, you can finely chop the peppers or even pulse them in a food processor. This will help them blend more seamlessly into the sugar and apple cider vinegar mixture, ensuring a consistent texture throughout the jelly.

• chopped bell peppers - Substitute with chopped sweet mini peppers: Sweet mini peppers offer a similar mild flavor and vibrant color, making them a great alternative.

• chopped hot peppers - Substitute with chopped jalapeños: Jalapeños provide a comparable level of heat and are readily available in most markets.

• sugar - Substitute with honey: Honey can add a different depth of sweetness and a slightly floral note, though it may alter the texture slightly.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and can be used to maintain the tangy flavor profile.

• liquid pectin - Substitute with powdered pectin: Powdered pectin can be used in place of liquid pectin, though it may require a different method of incorporation.

• Store your hot pepper jelly in a cool, dark place, such as a pantry or cupboard. Make sure the jars are sealed properly to maintain freshness.
• Once opened, keep the jelly in the refrigerator. It should last for up to three months when stored this way.
• For longer storage, consider freezing the jelly. Pour the jelly into freezer-safe containers, leaving some space at the top for expansion.
• Label each container with the date and type of jelly to keep track of its freshness.
• When ready to use, thaw the jelly in the refrigerator overnight. Avoid microwaving as it can alter the texture and flavor.
• If you notice any changes in color, texture, or smell, discard the jelly to ensure safety.
• For best results, use within one year of freezing to enjoy the optimal taste and quality of your hot pepper jelly.

• Place the jar of hot pepper jelly in a bowl of warm water for about 10-15 minutes. This gentle method will help soften the jelly without altering its texture or flavor.

• If you prefer a quicker method, scoop out the desired amount of hot pepper jelly into a microwave-safe bowl. Heat it in the microwave on low power for 10-15 seconds, stirring halfway through to ensure even heating.

• For a stovetop method, spoon the hot pepper jelly into a small saucepan. Warm it over low heat, stirring constantly until it reaches the desired consistency. Be careful not to overheat, as this can cause the jelly to become too runny.

• If you plan to use the hot pepper jelly as a glaze or sauce, you can reheat it directly in the pan with other ingredients. For example, add it to a skillet with a splash of apple cider vinegar or soy sauce and heat over medium-low until it melts and blends smoothly.

• Large saucepan: Used to combine and cook the peppers, sugar, and apple cider vinegar.

• Stirring spoon: Essential for stirring the mixture constantly to prevent burning.

• Measuring cups: Needed to measure out the chopped bell peppers, hot peppers, sugar, and apple cider vinegar accurately.

• Knife: Used to chop the bell peppers and hot peppers.

• Cutting board: Provides a surface for chopping the peppers.

• Ladle: Used to transfer the hot jelly into sterilized jars.

• Sterilized jars: Containers for storing the hot pepper jelly.

• Jar lifter: Helps safely remove the jars from the boiling water bath.

• Boiling water bath canner: Used to process the jars and ensure they are sealed properly.

• Timer: Keeps track of the boiling times to ensure the jelly sets correctly.

• Skimmer: Used to skim off any foam from the surface of the jelly.

• Tongs: Handy for handling hot jars and lids.

• Pectin packet: Contains the liquid pectin needed to help the jelly set.

Pre-chop ingredients: Chop the bell peppers and hot peppers in advance and store them in airtight containers.

Use a food processor: Quickly chop the peppers using a food processor to save time.

Measure ingredients beforehand: Measure out the sugar and apple cider vinegar before starting the cooking process.

Sterilize jars ahead: Sterilize your jars and lids while preparing the jelly mixture to streamline the process.

Batch cooking: Double the recipe and make a larger batch to save time on future jelly needs.